If variety is the spice of life, these cheese infused Swiss Cheese Mashed Potatoes will add pizzazz to your side dish menu.
Swiss Cheese Mashed Potatoes
These potatoes are so simple to prepare and they go with so many dishes that we love in the South. Simple doesn't have to mean boring, though. In this recipe, I used Laughing Cow Swiss Cheese wedges to add a creaminess that you won't get if you mash the potatoes alone. The flavor of the Swiss cheese is subtle but the creamy texture makes these mashed potatoes unforgettable.
Why Swiss Cheese?
Initially, I began adding those little Laughing Cow cheese wedges to mashed potatoes to introduce new subtle flavors to my tiny eaters. Now that my children are older, I still use cheese wedges from time to time for the creamy texture it lends to the potatoes.
- I use russet potatoes for this recipe but, you can certainly adapt using white potatoes or golden potatoes if that's your preference.
- These potatoes can be made in advance and chilled. You can reheat on the stovetop or in the oven in a baking dish at 350°F for 30-40 ,minutes until heated through.
- When baking to reheat, dot the top with butter for extra flavor and sprinkle shredded Swiss on top so it can melt.
- You could adapt this recipe using other flavors of cheese as well.
- You may also like this recipe for Buttermilk Ranch Mashed Potatoes, Sour Cream and Onion Smashed Potato Casserole and Swiss Cheese Dip from An Affair from the Heart.
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Helpful Kitchen Items:
Swiss Cheese Mashed Potatoes
Servings: 8
Calories: 302kcal
Ingredients
- 8 medium medium russet potatoes peeled 1-inch cubes
- 2 teaspoon salt divided use
- 6 wedges spreadable Swiss cheese i.e. Laughing Cow
- ½ cup sour cream
- 4 tablespoon salted butter
- ½-3/4 cup warm milk or half and half
- 1 cup shredded Swiss cheese divided use
- fresh parsley for garnishing optional
Instructions
- Place potato chunks into a large pot and cover with cold water. Add 1 teaspoon salt the water to taste. Bring the potatoes to a boil, then lower to medium high cooking for 10-12 minutes or until fork tender. Drain well and then return to pot.
- Unwrap cheese wedges. Add to the hot potatoes along with the sour cream, butter and 1 teaspoon salt. adjust to taste, adding black pepper, if desired.
- Using an electric mixer whip the ingredients together, slowly adding warm milk. Continue to whip until the potatoes are smooth and creamy. Add slowly until they reach your desired consistency.
- Taste and adjust salt, if needed. Add ¾ cup shredded Swiss mixing in by hand.
- Serve hot with a pat of butter and a sprinkle of reserved shredded Swiss cheese and parsley on top.
Nutrition
Serving: 1serving | Calories: 302kcal | Carbohydrates: 41g | Protein: 9g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 107mg | Potassium: 951mg | Fiber: 3g | Sugar: 2g | Vitamin A: 361IU | Vitamin C: 12mg | Calcium: 174mg | Iron: 2mg
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My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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